Thai Green Curry - vegan style

I'm always in for a good tasty curry! The Green Curry with Eggplant from 'Woobros' totally inspired me to make a green curry myself. It's been ages I've made a green curry paste. If you'd ask me which curry red, green or yellow I like best I wouldn't have an answer for you. I  like them all very much but I have to admit, the green just looks super appealing for the eye! I just love the vibrant green color, never underestimate the cravings of our eyes.. they want to be 'fed' to you know ;D

This recipe is super easy (if you managed to  get all the ingredients lol) Just Scroll down honey!

Ingredients for 4 sexy bitches:

(The Curry Paste)
- 3 garlic gloves
- 2 lemongrass stems
- a whole bunch of Koriander (I used the whole bunch the amount you get when at the market)
- a chunk of ginger the size of your thumb
- a chunk of galanga the size of your thumb
- 3 lime leaves
- 1 red onion
- 3 green peppers ( I later actually added 3 more chopped green peppers..cause I like it flaming hot)
- 5 spoons melted coconut oil

What's next?
Mix all the ingredients using a solid kitchen machine until you get a thick smooth paste like the picture below

Ingredients:

- 2 eggplants
- 1 big tofu
- 1 regualar sized Good quality Coconut Oil
- 3 spoons of coconut oil
- 3 spoons Soy sauce (just taste and check the flavors, don't get caught up by my measurements,  cook to your taste)
- some himalayan salt to taste

* If you want it the traditional way, use Fishsauce instead of the soy and salt. But this way your Curry stays totally Vegan.

What's Next?

Start by grilling the eggplant and tofu. No need to use any seasoning here. Meanwhile you can start make your Curry paste. 

Use a big round pan and add in the coconut oil, when it's hot add the curry paste, keep on stirring using a wooden spoon so it won't get burned.
Keep on stirring for something about 3 - 4 minutes. When you can smell all the herbs and spices spreading into your lovely kitchen it's time for you to add the coconutmilk. Keep on stirring while adding the coocnut milk bit by bit.
Season it to taste with soy sauce and some salt (the reason I used salt is because I didn't want my beautiful green curry to lose its color by using to much soy sauce)

* Squeeze out some fresh lime juice before serving on top. I even added some extra finely chopped green peppers cause you just never know how HOT your peppers will be, so my recipe for making the paste starting with 3 peppers is safe. You can always add more to it later to taste!

Hope you liked my recipe!

Xoxo

You might think at first.. like OMG their to many spices I don't have, but buy a bunch once at your Asian Supermarket and then Freeze the peppers, lemongrass, lime leaves in. Or make some more curry paste and freeze the curry paste in. This way you can easily prep this dish next time!

Hope you liked it cause I sure did!

xoxo
The Cookteaser